offshore testing

Published on by neal rosenthal.

 Bahia Tortuga

Bahia Tortuga

Beth Leonard and Evans Starzinger are among the leading blue water cruising sailors today.

During the 1990s they completed a circumnavigation aboard a Shannon 37' ketch using the typical tropical route but including Cape Hope. During the 2000s they have taken a custom built Van De Stadt designed 47' aluminum fractional sloop on a second circumnavigation; above the Arctic Circle and around all five great capes - Cape Horn, Cape of Good Hope, Cape Leeuwin, South West Cape, Tasmania and South West Cape, New Zealand. This included a 9000mile, 59 day, non-stop leg sailing East in the Southern Ocean from Puerto Williams to Fremantle. In 2007 they completed a second 65,000 miles circumnavigation, east about, under all the great capes and above the Arctic Circle. In 2008 they cruised again around Patagonia, the Falkland Islands and South Georgia, and then up the Atlantic in 2009 to St Helena, the Caribbean and back to the Chesapeake bay to return to the same slip from which they started the voyage on Hawk. Since the completion of these two circumnavigations they have been back and forth to Newfoundland and Nova Scotia several times.

Beth & Evans have won a number of noteworthy awards for their cruising. These include:

The 2003 Vasey Vase by the Ocean Cruising club for 9000 miles/59 day non-stop passage in the southern ocean and 2009 Vasey Vase for 2008 cruise to South Georgia

The Far Horizons Medal by the Cruising club of America for their voyages.

The Seven Seas Award, which signifies the highest international recognition to a cruising sailor whose experiences on the sea demonstrate a deep commitment to good seamanship and an understanding of his ship and environment. In the 57 years of SSCA’s existence, this honor has only been awarded sixteen times

Beth's book "Blue Horizons" has won the Outdoor Literature category of the 2007 National Outdoor Book Awards. It's the first time a sailing book has won the Literature prize.

Beth & Evan’s thoughts on offshore provisioning:

Pre-prepare first 3 to 5 dinners – ‘heat and eat’ single bowl meals

          Add additional ‘taste bud’ food (pickles, strong sauces, etc)

 Pot Luck Party

Pot Luck Party

Having just finished the Baja Ha-Ha 2013, I would like to share my thoughts and observations of how our CIP foods faired in real time offshore cruising conditions. The rally takes place over 11 days, and it is broken up into three passages ranging from 3 ½ to 2 ½ days. During this year’s event the fleet sailed in conditions ranging from flat calm to “Beaufort Scale” force 5 winds of 17-21 knots, moderate waves of some length, many whitecaps, small amounts of spray.

I was sailing on the S/V Pamela, a Pacific Seacraft 37 with a crew of 3. We also supplied several other boats with samples to obtain more feedback.

My menus Included:

chicken breast, artichokes, asparagus, new potato

ground turkey & garden vegetable stuffed peppers with tomato sauce

lamb curry, tomato chutney, roasted pumpkin, sweet potato, carrots , brown basmati rice

braised beef and spicy sausage ragout, italian rice

chicken breast paprikash, with peas, mushrooms, steamed potatoes

asian beef and bok choi, rice noodles

chicken breast, basil pesto, green vegetables, brown rice pilaf

braised chicken thigh, cured olives, peppers, heirloom tomato, basil pesto

I also brought along: conserved salmon, hummus, pesto, roasted tomato salsa, green chili salsa, and in preparation for the potluck lunch at Bahia Tortugas, cobbler topping & seasoned granny smith apples. Additionally the ship was provisioned with an array of fresh organic fruits, vegetables and dairy products.

The menu was planned to provide tasty, simple to prepare “one bowl” meals. Our condiments were chosen to enhance our cooked-to-order meals.

We brought fishing gear, and we landed several ahi and skipjack tuna during the run. Tuna provided us with ceviche, poisson cur, tuna escabeche, fish tacos, tuna salads, sashimi, and fish & eggs.

The crew onboard S/V Pamela were very well fed.

Dennis and Pam commented throughout the voyage on the ease in preparing CIP meals, as well as the flavors and overall quality. Dennis writes a great blog of their adventures and S/V Pamela is out bound on a 2 year adventure.

Neal teaches me how to catch a yellow-fin ahi and fillet it.  Sailing into Turtle Bay, I’m topping a salad with the wonderful raw ahi when he tells me, “Hey, do you have coconut milk on board?  Let’s catch another ahi and make poisson cru for the beach party this afternoon.”

“Go for it“, I tell him lazily as I plop myself down on the foredeck with my ahi salad.  The sun has come out and the deck is now warm so I take off my socks, then my shirt, then roll up my pant legs.  I yawn heavily.  “You’ve got one hour to catch a fish.  Good luck.”

I lift the fork to my lips and admire this fresh ahi that we caught and filleted yesterday morning, but before I take the bite I hear Neal shout “Fish on!”   He’s kidding me, right?  A half hour later we have this new ahi filleted and in the refrigerator.  A couple days and three skipjacks later we have this process well-choreographed, but somehow we can only catch a fish when someone sits down to a breakfast or lunch.  As a cruiser you quickly learn how to gut a fish while you hold your bowl of yogurt between your knees.

The poisson cru was a hit at Party #2 at Turtle Bay and the story of how we caught that ahi wove yet another yarn into the hundreds of stories shared by all the Ha-Ha cruisers at Party #4 at Cabo San Lucas.”

You can follow along.

Steve R wrote “Thanks for the tasty meals and all the prep work-they made me very lazy!”

Kathy C & Barry F, both Cordon Bleu grads, “The entire crew (5) really enjoyed the meal!”